Green and Yellow Bean Salad With Chunky Tomato Dressing and Feta

Total Time
Prep 10 mins
Cook 5 mins

A stellar summer salad. This recipe came from "Cooking Light" magazine SEPT 2007 edition. Its wonderful, light and low in calories.

Ingredients Nutrition


  1. Bring 4 cups water to a boil in a medium saucepan. Cook the beans in boiling water for 5 minutes or until crisp-tender. Drain and rinse with cold water; drain.
  2. Combine tomato and next 4 ingredients (through pepper) in a bowl. Divide beans evenly among 8 plates. Top each serving with 1/4 cup tomato mixture. Sprinkle each serving with 1 tablespoon slices basil and 1 tablespoon cheese.
  3. You may also just mix and toss everything together.
Most Helpful

Nice salad using all ingredients from my CSA farm. I used a pomegranate vinegar which added just a hint of sweetness, and, small dice red onion. Mixed up red & yellow heirlooms & cherry tomatoes giving it even more eye appeal.

DurangoJudy October 02, 2010